Wine Yeast in Belgium Triple

Hello,

Many thanks, in advance, for any advice.

I have made a belgium triple. Yeast has fully attenuated and alcohol is at vicinity 9%. It is still really sweet. I have made this before and used Champagne yeast to cut down on the sweetness. Understandably this makes it almost too dry. Does anyone have reccomendations as to another potential option? I figure there must be other wine yeasts out there that could achieve the goal of eating up some more of the sugars, without completely drying it out.

All the Best.

Any wine yeast might leave you drier than you'd like, but I find Lalvin 71B-1122 not as bone dry as Champagne yeast or K1-V-1116.

What was your original gravity & what is your current gravity?

what was the grainbill & mash temps? Did you raise the temp near the end of fermention?

Thanks for the replies,

I was wrong in the ABV, I was at work when I wrote this- it is at 11.30, probably a bit lower given large starter. It was mashed at 150. Temp high was at 74F.

Recipe Follows:


Type: All Grain
Date: 11/7/2009
Batch Size: 5.00 gal
Brewer: Jsta Porter
Boil Size: 5.90 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 66.30
Taste Notes: 1.5 oz Chamomile at end of boitl

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 39.47 %
7.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 39.47 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.26 %
0.50 oz Czech Sladek [6.85 %] (60 min) Hops 13.4 IBU
1.50 oz Goldings, East Kent [3.97 %] (20 min) Hops 7.1 IBU
0.50 oz Czech Sladek [6.85 %] (10 min) Hops 2.7 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 oz Chamomile (Boil 5.0 min) Misc
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 5.26 %
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 5.26 %
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 5.26 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 5320 ml] Yeast-Wheat



Beer Profile

Est Original Gravity: 1.100 SG
Measured Original Gravity: 1.100 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 10.42 % Actual Alcohol by Vol: 11.30 %
Bitterness: 23.2 IBU Calories: 464 cal/pint
Est Color: 12.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 16.00 lb
Sparge Water: 2.92 gal Grain Temperature: 16.7 C
Sparge Temperature: 75.6 C TunTemperature: 32.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 20.00 qt of water at 74.1 C 65.6 C



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

Notes

Mashed at 150.3 throughout
Preboil was 1.054
Add 5 oz Chamomile old chamomile dried end of boil
Switched 30 min chineses rock addition for blond belgium sugar
OG1.092 @ 5 gal prior to adding 3.5L starter- 1lb sugar will be added day 2
Switched 5 min chinese rock addition for 1/2 lb blond and 1/2 lb brown belgium sugar
Fermentation active within 8 hours- temp at 68
10 hours- added 1/4 lb belgium brown sugar and 3/4 lb standard light brown sugar
Smelled grassy from initial to addition of final sugar- old chamomile???
Fermentation kicking at 09NOV. Temps reached high of 70 breifly, and then lower to 67. Fermented at ambient, which was cool.. will put in heated room tonight to raise temps.
slowly raised Temp raised to high of 74F, roused yeast
11/15/09- FG 1.014. Tasted dryer and a bit earthy- not as molassas sweet, rummy as prior batches- Less brown sugar and old chamomile??
12/20/09- Definately sweet, drinkable, but too sweet Earthy taste remains, chamomile very present, but not as "blended" as previous batches